Sort ingredients
pohki
QR Code
Listen
Pdf
Grease a 9" (23 cm) springform pan on the bottom and up the sides.
Preheat the oven to 350 °F (175 °C).
Place the crust ingredients in a food processor. Process for about 30 seconds or until it easily holds together when pinched.
Pat over the bottom and up the sides of the prepared springform pan. It won't make it all the way to the top.
Bake for 14-18 minutes or until lightly brown (prepare the filling while the crust bakes).
Remove from the oven and let cool for 5 minutes before pouring in the cheesecake filling.
Turn the oven down to 325 °F (163 °C).
In a large mixing bowl, beat the cream cheese and sugar using an electric hand mixer at medium speed. Beat just until well combined and creamy.
Mix together the milk and cornstarch until no lumps remain. Add this and the remaining ingredients to the cream cheese mixture. Beat on low until well incorporated.
Pour over the crust. Bake for 35-40 minutes (using a pie pan will be closer to 40). The middle will still be a little jiggly.
Remove to a rack to cool for 2 ½ hours.
Use a knife to run around the inside of the pan to loosen the crust from the pan.
Chill for at least 4 hours before cutting.